Greek Chicken

Ingredients

Chicken Marinade

• 2 Chicken breasts (or thighs)
• 3 tbsp lemon juice
• 1 tbsp white wine vinegar
• 2 tbsp oregano
• 1 tsp garlic powder (or 1 clove)
• 1/2 tsp thyme
• 1 tsp salt
• 1/2 tsp black pepper
• oil (for frying the chicken)

Tomato & Cucumber Salad, & Rice

• 1/2 Cucumber, diced
• 2 Large Tomatoes, diced
• 150g Kalamata olives, halved
• 1/4 red onion, diced
• Feta, crumbled
• 1 tbsp olive oil
• 2 tbsp white wine vinegar
• 1 tsp oregano
• 1 tsp garlic powder (or 1 clove)
• salt & pepper to taste
• Rice

Directions

1. Mix the marinade ingridients and pour over the chicken.

2. Refrigerate for 8 hours / overnight.

3. Cook the rice.

4. Mix the cucumber, tomatoes, olives, onion, olive oil, white wine vinegar, oregano, garlic, and feta in a bowl. Season with salt and pepper.

5. When the chicken is done marinating: Remove chicken from marinade and pat dry to remove excess marinade.

6. Heat a large skillet over medium heat. Drizzle 1 tsp of olive oil into the skillet.

7. Cook the chicken for 4-5 minutes on each side until golden brown and fully cooked. Remove the chicken and and slice into strips.

8. Serve up the rice, salad, and chicken.